CN107259062A - A kind of Enteromorpha ice lolly and preparation method thereof - Google Patents
A kind of Enteromorpha ice lolly and preparation method thereof Download PDFInfo
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- CN107259062A CN107259062A CN201710663926.2A CN201710663926A CN107259062A CN 107259062 A CN107259062 A CN 107259062A CN 201710663926 A CN201710663926 A CN 201710663926A CN 107259062 A CN107259062 A CN 107259062A
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- enteromorpha
- ice lolly
- extract
- sponge gourd
- thick many
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- 238000002360 preparation method Methods 0.000 title claims description 12
- 244000302544 Luffa aegyptiaca Species 0.000 claims abstract description 27
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 235000009508 confectionery Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 15
- 230000032683 aging Effects 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000002525 ultrasonication Methods 0.000 claims description 3
- 238000003828 vacuum filtration Methods 0.000 claims description 3
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
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- 150000004676 glycans Chemical class 0.000 abstract description 11
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- 239000000686 essence Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
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- 235000015243 ice cream Nutrition 0.000 abstract description 2
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- 230000001007 puffing effect Effects 0.000 abstract description 2
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- 239000002562 thickening agent Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000020965 cold beverage Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
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- 235000019634 flavors Nutrition 0.000 description 3
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- 238000004519 manufacturing process Methods 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
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- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
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- -1 carbon fatty acid Chemical class 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Enteromorpha ice lolly, by percentage to the quality, including Enteromorpha extract 8 20%, sponge gourd Thick many candies extract solution 5 10%, white granulated sugar 8 15%, sweetener 2 4%, 0.01% 0.1% flavoring essences, remaining is water.The present invention is used as the health-care components in ice lolly from Enteromorpha, Enteromorpha contains abundant polysaccharide component, algal polysaccharides can effectively strengthen immunity of organisms, other polysaccharide inherently has certain viscosity and thickening power, hence in so that the usage amount of thickener is substantially reduced in whole ice cream formula, other polysaccharide also has foaming property in itself, loose careful organizational form can be more formed in puffing process, mouthfeel is more preferably.Sponge gourd Thick many candies extract solution is added, the stability of feed liquid is improved, sponge gourd polysaccharide inherently has effects that antibacterial, strengthen immunity and cytoactive, compound use is carried out with enteromorpha extract, can effectively reduce scorching in summer body.
Description
Technical field
The present invention relates to a kind of ice lolly and its production method, the ice lolly containing Enteromorpha extract in a kind of dispensing is specifically referred to
And its production method, belong to frozen manufacture field.
Background technology
Ice lolly is a kind of common cold drink product of four seasons, and especially summer is widely loved by consumers, with ice-cold sweet and tasty
Mouthfeel, it is wide in variety, in the important share of China's frozen market share.
At present, the ice lolly species of in the market supply is various, and new breakthrough is all sought on packaging, structure, local flavor by each businessman
Point, for example, in local flavor innovation, from milk taste, fruity, chocolate flavoured to composite flavor etc..With constantly swashing for market competition
Strong and consumer is more and more required taste of diet, nutrient health etc., it is necessary to find new innovation member for ice lolly market
Element, to improve the surcharge of ice lolly product.
The B of patent No. CN 101411381 contain asparagus juice and the frozen of carrot juice and its preparation side there is provided a kind of
Method, the natural health care of special ratios is added in conventional cold drink formula, can both increase the mouthfeel of moderately sour and sweet, can make again
Therefore simple cold drink is provided with the blood glucose that reduces blood pressure, the health-care effect and healthcare function of beauty, is adapted to the consumption of all ages and classes
Colony, has opened up the New view of frozen and new manor.
Above-mentioned nutrient health type ice lolly has met consumer to health-oriented products and multifarious demand, with larger
Marketing potentiality.Therefore, the cold drink product of auxotype is researched and developed, more meets pursuit of the people to health, with good society
And economic benefit.
Marine alga is rich in algal polysaccharides, and polysaccharose substance has multiple efficacies, especially strengthens immune and anticancer effect notable；
Marine alga also contains substantial amounts of dietary fiber, helps digest and promotes waste discharge, it is to avoid the growth of internal harmful bacteria, has whole intestines
Effect.Marine alga is the healthy food materials that a kind of nutritive value is higher, heat is low on the whole.
Enteromorpha is rich in carbohydrate, protein, crude fibre, amino acid, aliphatic acid, vitamin and several mineral materials, its
Middle iron content be recited as on Chinese food nutrient component meter China's food most.Simultaneously also containing fat and vitamin.In waterside
In tongue protein, amino acid classes are complete, it is necessary to which amino acid content is higher, and wherein the limiting amino acid of edge pipe Enteromorpha is to rely ammonia
Acid, amino acid score is 79；The limiting amino acid of bar Enteromorpha is methionine, and amino acid score is 80.The aliphatic acid composition of Enteromorpha
In, the content of polyunsaturated fatty acid, monounsaturated fatty acids and saturated fatty acid is respectively 50.5%, 12.7% and
36.8%, including nearly 4% odd carbon fatty acid.Therefore Enteromorpha be high protein, it is high dietary-fiber, low fat, low
Energy, and the raw material of the natural ideal nutritional food rich in minerals and vitamins.Enteromorpha is edible, after fresh tongue bar is dried
Can eat, it shred it is levigate after, being sprinkling upon in the minds of cake point has one peat-reek.
Sponge gourd (Luffa cylindrica (L.) Roem.) is called a day sponge gourd, rough melon, day sieve, cloth melon etc., originates in print
Degree, the Tang Dynasty incoming China.Sponge gourd main Types are angular sponge gourd and without two kinds of rib sponge gourd (luffa-smooth loofah).Its main component has egg
White matter, fat, carbohydrate, calcium, phosphorus, iron and vitamin B1, vitamin C, also saponin, plant mucilage, xylane etc..Silk
Melon both edible, it is also pharmaceutically acceptable.It is relieve summer heat summer fall fire, the profit optimal vegetables of flesh beauty because sponge gourd does cool at edible aspect.
At medicinal aspect, with clearing heat and eliminating phlegm, removing pattogenic heat from the blood and toxic material from the body, relieving summer-heat relieving restlessness, the effect of clearing and activating the channels and collaterals.
The content of the invention
An object of the present invention is to provide a kind of Enteromorpha ice lolly, enriches product form, and improves nutritive value, and reduces
Heat takes the photograph people.
The preparation method that the second object of the present invention is to provide above-mentioned Enteromorpha ice lolly.
To reach above-mentioned purpose, the concrete technical scheme that the present invention takes is：
A kind of Enteromorpha ice lolly, the ice lolly includes Enteromorpha extract.
Further, above-mentioned Enteromorpha ice lolly also includes Fructus Luffae extract.
Further, the Enteromorpha ice lolly, in terms of percentage, including Enteromorpha extract 25-40%.
Further, the preparation method of the Enteromorpha extract is：Take after fresh Enteromorpha drains away the water, be immediately placed in -15-
8-12h in 20 DEG C, carries out homogeneous, at least homogeneous 3 times after taking out defrosting afterwards, then will obtain homogenizing fluid to be filtered by vacuum, most
Filter liquor is Enteromorpha extract afterwards.
Further, 1-1.5 times of water is first added before the homogenizing fluid carries out suction filtration again and carries out ultrasonication 20-
30min。
Further, the filter paper mesh number of the selection in the vacuum filtration is less than 50 mesh.
Further, the Fructus Luffae extract is sponge gourd Thick many candies.
Further, the extracting method of the sponge gourd Thick many candies is：Fresh sponge gourd is dried and crushed, and is produced using Microwave Extraction
To sponge gourd Thick many candies extract solution.
A kind of Enteromorpha ice lolly, by percentage to the quality, including Enteromorpha extract 8-20%, sponge gourd Thick many candies extract solution 5-
10%, white granulated sugar 8-15%, sweetener 2-4%, 0.01%-0.1% flavoring essence, remaining is water.
The preparation method of above-mentioned Enteromorpha ice lolly is：
(1) raw material is mixed：First by Enteromorpha extract 8-20%, sponge gourd Thick many candies extract solution 5-10%, white granulated sugar 8-
15%, sweetener 2-4%, add water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.01%-0.1% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 2-4 DEG C of aging 12-24h；
(6) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice lolly.
The advantages of the present invention are：
The present invention is from Enteromorpha as the health-care components in ice lolly, and Enteromorpha contains abundant polysaccharide component, algal polysaccharides energy
Enough effectively enhancing immunity of organisms, polysaccharide inherently has certain viscosity and thickening power in addition, hence in so that whole ice cream
The usage amount reduction 60-70% of thickener in formula, polysaccharide, more can shape in puffing process in itself also with foaming property in addition
Into loose careful organizational form, mouthfeel is more preferably.Sponge gourd Thick many candies extract solution is added, the stability of feed liquid, sponge gourd polysaccharide is improved
Inherently there is antibacterial, strengthen immunity and cytoactive, carry out compound use with enteromorpha extract, can effectively drop
It is scorching in low summer body.
In addition, Enteromorpha has special fresh scent in itself, color is emerald green, even if remaining in that peak green after heating,
So that product need not add pigment in addition, and it is more healthy, brightly painted product can be accessed, attracts consumer.Enteromorpha
Yield itself greatly, even occurs the state of disaster in some coastal areas, therefore researches and develops new product form using Enteromorpha, has
There is good Social benefit and economic benefit.
Embodiment
The present invention is explained further and illustrated below by way of specific embodiment.
Embodiment 1：The preparation method of Enteromorpha extract
Take after fresh Enteromorpha drains away the water, be immediately placed in 8-12h in -15-20 DEG C, take out carry out homogeneous after thawing afterwards,
At least homogeneous 3 times, adds 1-1.5 times of water and carries out ultrasonication 20-30min, then will obtain homogenizing fluid and be filtered by vacuum, most
Filter liquor is Enteromorpha extract afterwards.Wherein, the filter paper mesh number of the selection in the vacuum filtration is less than 50 mesh.
Embodiment 2：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice lolly, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 8%, sponge gourd Thick many candies extract solution 6%, white granulated sugar 8%, sweetener
3%, remaining adds water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.02% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 2-4 DEG C of aging 24h；
(6) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice lolly.
Embodiment 3：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice lolly, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 20%, sponge gourd Thick many candies extract solution 10%, white granulated sugar 15%, sweet taste
Agent 4%, adds water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.08% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 2-4 DEG C of aging 12-24h；
(6) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice lolly.
Embodiment 4：
The Enteromorpha extract prepared using embodiment 1, is carried out the preparation of Enteromorpha ice lolly, comprised the following steps：
(1) raw material is mixed：First by Enteromorpha extract 15%, sponge gourd Thick many candies extract solution 8%, white granulated sugar 14%, sweet taste
Agent 4%, adds water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.06% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 2-4 DEG C of aging 12-24h；
(6) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice lolly.
Claims (10)
1. a kind of Enteromorpha ice lolly, it is characterised in that the ice lolly includes Enteromorpha extract.
2. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that above-mentioned Enteromorpha ice lolly also includes Fructus Luffae extract.
3. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that the Enteromorpha ice lolly, in terms of percentage, including Enteromorpha is carried
Take thing 25-40%.
4. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that the preparation method of the Enteromorpha extract is：Take fresh
After Enteromorpha drains away the water, 8-12h in -15-20 DEG C is immediately placed in, takes out carry out homogeneous, at least homogeneous 3 times after thawing afterwards, then
Homogenizing fluid will be obtained to be filtered by vacuum, last filter liquor is Enteromorpha extract.
5. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that the homogenizing fluid carries out first adding 1- before suction filtration again
1.5 times of water carry out ultrasonication 20-30min.
6. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that the filter paper mesh number of the selection in the vacuum filtration is small
In 50 mesh.
7. Enteromorpha ice lolly as claimed in claim 2, it is characterised in that the Fructus Luffae extract is sponge gourd Thick many candies.
8. Enteromorpha ice lolly as claimed in claim 7, it is characterised in that the extracting method of the sponge gourd Thick many candies is：Fresh sponge gourd
Dry and crush, be to obtain sponge gourd Thick many candies extract solution using Microwave Extraction.
9. Enteromorpha ice lolly as claimed in claim 1, it is characterised in that in percentage, including Enteromorpha extract 8-20%, silk
Melon Thick many candies extract solution 5-10%, white granulated sugar 8-15%, sweetener 2-4%, 0.01%-0.1% flavoring essence, remaining is water.
10. the preparation method of the Enteromorpha ice lolly described in claim 9, it is characterised in that comprise the following steps：
(1) raw material is mixed：First by Enteromorpha extract 8-20%, sponge gourd Thick many candies extract solution 5-10%, white granulated sugar 8-15%, sweet tea
Taste agent 2-4%, adds water, well mixed by high speed mixer；
(2) sterilize：Feed liquid is heated and sterilized, sterilization temperature reaches 90 DEG C, 5-6min is kept；
(3) homogeneous, cooling：By feed liquid in 10-20MPa homogeneous, the room temperature of rapid cooling afterwards；
(4) blending：0.01%-0.1% flavoring essence blending is added in feed liquid after the cooling period；
(5) aging：By feed liquid in 2-4 DEG C of aging 12-24h；
(6) it is filling：Expanded material is filled in mould；
(8) it is quick-frozen：Product after again will be filling freezes 40-60min at -28--32 DEG C, obtains the Enteromorpha ice lolly.
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Application publication date: 20171020 |